NUTRITION

SERVINGS

INGREDIENTS

1 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

0.25 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cherry tomatoes

0.5 cup cucumber

4 oz chicken breast

1 large egg

1 slice turkey bacon

0.25 whole avocado

1 tsp lemon juice

2 cup romaine lettuce

PREPARATION

• 1

  In the bottom of a wide-mouth quart-sized mason jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper to create the dressing.

• 2

  Halve the cherry tomatoes and dice the cucumber, then add them directly into the dressing at the bottom of the jar.

• 3

  Grill or pan-sear the chicken breast until cooked through, then dice into bite-sized pieces. Add the chicken to the jar on top of the cucumbers.

• 4

  Hard-boil the egg, peel it, and chop it finely. Cook the turkey bacon until crisp and crumble it. Layer the egg and bacon on top of the chicken.

• 5

  Dice the avocado and toss it in the lemon juice to prevent browning, then add it as the next layer.

• 6

  Finish by packing the chopped romaine lettuce tightly at the top of the jar, ensuring it stays dry and away from the dressing.

• 7

  Seal the jar and refrigerate until ready to eat. When serving, shake the jar vigorously to coat the ingredients and pour into a large bowl.